ABSTRACT
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 970
Hygiene considerations are of utmost importance in the food manufacturing process. In this chapter, plant hygiene is discussed to provide the reader with a basic understanding of the mass and heat transfer phenomena involved, to outline design considerations, and to provide practical user advice.
